You don`t need fancy ingredients to make fancy polenta

Ingredients

• 4 cups Water (for boiling polenta)
• 1 teaspoon Salt (for seasoning the boiling water)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for boiling water, 1 tbsp for frying, 1 tbsp for rosemary‑garlic butter)
• 1 cup Polenta (coarse or medium‑coarse cornmeal)
• 0.25 cup Sun-Dried Tomatoes (packed, roughly chopped)
• 2 tablespoons Olive Oil (for brushing and frying the cakes)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 clove Garlic (minced)
• 4 large Eggs (one per serving, for poaching)
• 0.5 teaspoon Black Pepper (freshly ground, plus pinch for finishing)

Instructions

1. Prep Sun‑Dried Tomatoes

   Roughly chop the packed sun‑dried tomatoes and set aside.

   Time: PT5M

2. Cook Polenta

   In a large pot bring 4 cups of water to a boil, add 1 tsp salt and 2 tbsp butter. Gradually whisk in 1 cup polenta and the chopped sun‑dried tomatoes. Reduce heat to low and whisk continuously for about 12‑15 minutes until the mixture is thick, creamy, and pulls away from the sides of the pot.

   Time: PT15M

   Temperature: 212°F

3. Chill Polenta Cakes

   Spoon the hot polenta into ramekins or a greased muffin tin, filling each about ¾ full. Cover tightly with plastic wrap or a lid and refrigerate until firm, about 30 minutes.

   Time: PT30M

4. Fry First Side

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Unmold the chilled polenta cakes and place them in the hot oil. Fry for 3 minutes, or until the bottom is golden brown and crisp.

   Time: PT3M

   Temperature: 350°F

5. Add Rosemary‑Garlic Butter and Fry Other Side

   Flip the cakes, add 1 tbsp butter, the minced garlic, and chopped rosemary to the pan. Fry the second side for another 3 minutes, basting the cakes with the infused butter until both sides are crispy and the butter is fragrant.

   Time: PT3M

   Temperature: 350°F

6. Poach Egg

   In a small saucepan bring water to a gentle simmer (just below boiling). Add a splash of vinegar (optional). Crack a large egg into a small cup, then gently slide it into the water. Poach for 3 minutes for a runny yolk, then remove with a slotted spoon and set on a paper towel.

   Time: PT3M

   Temperature: 200°F

7. Assemble and Serve

   Place a poached egg on top of each fried polenta cake. Spoon any remaining rosemary‑garlic butter over the egg, finish with a pinch of salt and freshly ground black pepper, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

7 g

Carbohydrates

23 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil (for frying)
• Instead of Polenta: Cornmeal (fine)
• Instead of Sun-Dried Tomatoes: Sun‑dried tomato paste, Fresh cherry tomatoes (roasted)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Eggs: Egg substitute (for vegans)

Equipment Needed

• Large Pot
• Whisk
• Cutting Board
• Chef's Knife
• Ramekins or Muffin Molds
• Plastic Wrap or Lid
• Skillet (non‑stick or cast iron)
• Spatula
• Small Saucepan or Poaching Pan
• Slotted Spoon

Critical Steps — Do Not Skip

• Whisk polenta continuously to achieve a smooth, thick texture.
• Chill the polenta until firm before frying; otherwise the cakes will fall apart.
• Baste the second side with rosemary‑garlic butter for flavor and crispness.
• Poach the egg just long enough for a runny yolk that will coat the cake.

Chef Tips from the Video

• For extra flavor, stir a handful of grated Parmesan into the hot polenta before chilling.
• A drizzle of aged balsamic reduction over the finished plate adds a sweet‑tart contrast.
• Use a cast‑iron skillet for an even, deep crust.

Troubleshooting

Storage

Refrigerator: Store cooked polenta cakes in an airtight container for up to 3 days. Re‑heat in a skillet before serving.

Freezer: Uncooked chilled cakes can be wrapped individually and frozen for up to 1 month. Thaw in the fridge before frying.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the polenta and chill it up to 24 hours ahead; it firms up nicely.
• The rosemary‑garlic butter can be made in advance and kept refrigerated.
• Poach the eggs just before serving for best texture.

Frequently Asked Questions